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Creamy One-Pot Chicken Corn Chowder

Close-up of a creamy bowl of chicken corn chowder topped generously with crumbled bacon and fresh green onions.
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Make this hearty, creamy chicken corn chowder on the stovetop. It uses rotisserie chicken for speed and creates a comforting, thick soup perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 2 cups frozen or fresh corn kernels
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup shredded cheddar cheese (optional, for garnish)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 minutes.
  3. Add the diced potatoes, thyme, salt, and pepper to the pot. Stir well.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring occasionally, until the potatoes begin to soften, about 10 minutes.
  6. Stir in the shredded chicken and the corn. Continue to simmer for 5 minutes, allowing the flavors to combine.
  7. Reduce the heat to low. Stir in the heavy cream and milk. Heat through gently, but do not let the chowder boil after adding the cream.
  8. Taste and adjust salt and pepper if needed. Ladle the creamy chicken corn chowder into bowls. Garnish each serving with the reserved crispy bacon, shredded cheddar cheese, and sliced green onions.

Notes

  • For an even thicker soup, mash about 1/2 cup of the potatoes against the side of the pot before adding the liquids.
  • If you prefer a slow cooker method, combine all ingredients except the cream, milk, and garnishes in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and milk during the last 30 minutes of cooking.
  • This recipe makes a great family friendly meal for busy nights.

Nutrition

Find it online: https://cookingbycarla.com/chicken-corn-chowder-recipe-creamy-easy/